Café au Lait Bourbon Steak

By Ben · cooked up in Sprig

This isn't your typical bourbon-glazed steak. Coffee and cream meet whiskey in a luxurious pan sauce that transforms simple ribeyes into something extraordinary. The coffee deepens the bourbon's smokiness while heavy cream rounds out the edges, creating a velvety sauce that clings to each piece of perfectly seared meat. It's the kind of dish that turns a regular Saturday night into an occasion worth remembering.

Ingredients

• 6 ribeye steaks, 8 ounces each
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons espresso powder
• 3 tablespoons vegetable oil

• 3 shallots, finely minced
• 3/4 cup bourbon whiskey
• 1 cup strong coffee, freshly brewed
• 1/2 cup heavy cream
• 2 tablespoons brown sugar
• 4 tablespoons cold butter, cubed
• 1/2 teaspoon salt

• 2 tablespoons fresh chives, chopped

Instructions

1. Remove steaks from refrigerator 45 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
2. Mix kosher salt, black pepper, and espresso powder in a small bowl. Season steaks generously on both sides with the coffee spice mixture, pressing gently to adhere.
3. Heat vegetable oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering and almost smoking.

1. Sear steaks in batches to avoid overcrowding, 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F. Transfer steaks to a plate and tent with foil to rest.
2. Reduce heat to medium and add minced shallots to the same pan. Cook for 1-2 minutes until fragrant, scraping up any browned bits from the bottom.
3. Remove pan from heat and carefully add bourbon (it may flame). Return to heat and simmer until reduced by half, about 3 minutes.
4. Add coffee and brown sugar, simmering until mixture reduces by half again, about 5-6 minutes. Stir in heavy cream and cook for 2 minutes more.
5. Remove from heat and whisk in cold butter cubes one at a time until sauce is glossy and smooth. Season with salt and strain through fine-mesh sieve if desired for ultra-smooth texture.

1. Return steaks to the pan briefly to warm through and coat with sauce, about 1 minute per side.
2. Transfer steaks to warmed plates, spoon sauce generously over each steak, and garnish with chopped fresh chives.

Chef's tips

Nutrition (per serving, estimated)

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